Another James Beard award winner! Best in Design! Once an old moving pictures theatre, this novel design won the James Beard award! The food is equal! It would have to be from a Bocuse graduate! This is Workshop Kitchen and Bar!
Paul Bocuse is the modern father of French cuisine! (The French might argue that their cuisine dates back to the roman period and Paul Bocuse! There is something to be said about that!) and pretty much sets a standard for northern French cuisine and methods (Lyon and points north). Mr. Beckman, as shown above, is a graduate from this internationally recognized institute!
The evening began with a pitcher of the pisco....traditionally from an older age, each verre was designed differently. The drink was fantastic....but be careful! As succulent as it was, it did pack a hidden punch (punn most certainly intended!).
When the waiter arrived, he did the usual fare but said something that sparked an interest, "Fresh Hamachi flown in from Hawaii this morning..." - it was a special. Soft, decadent and rich in flavor, we first experienced this blissful delight in Hong Kong and so whenever we hear the words "fresh" and "Hamachi" in the same sentence, we go a little nuts! There was a tingle down my spine and a buzz in my head - we had to have it!!! The plate was beautifully presented and we were not at all disappointed! Rich in flavor, succulent in texture, they knew exactly what they were doing!
Gravlax on Rye with Quail egg. We first experienced this at the American-Swedish institute in Minneapolis. When we saw this on the menu, we had to try it. WOW! Such a cliche to use that word but its expression is authentic - WOW! Supple, soft, rich in flavor and the rye balanced it all perfectly! The natural dill not only created an aromatic experience but softened the rich flavors! Gravlax is not smoked salmon, it is a different experience and it is highly recommended.
Duck confit and duck foie gras. When this arrived, we melted. Workshop was acing every single dish! The foie gras melted in the mouth and was perfect. This is something like making love - it can not be described, it must be experienced. The confit was impressive (we find it really easy to mess this up with sodium or overcooking) and expertly cooked. The foie gras stole the show but the confit was still quit impressive.
This is the error of the restaurant: bread and butter should not be for sale, it should showcase what is to come. This was amazing, but should be gratuitous.
Pork Cheeks and bliss. The sauce really makes this dish! Light and airy at first and then the decadence presents itself...don't use up too much sauce, it really carries the fries!
Key Lime Puff. James Beard worthy! Light, fluffy, and rich in flavor. This is an amazing dessert. Very French!
